Hey all! I hope you had a lovely weekend so far and when it is just about to finish here is the recipe for the Piña Colada Cupcakes (at the bottom) so the weekend last for a little longer 😉

I baked these cupcakes for the Luau party which went well with the hawaiian theme…


Initially I wanted to decorate the cupcakes with the “pineapple flowers” that I have seen a lot on Pinterest,  however I managed to burn it :(. I really don’t like food to be wasted so I had to focus really hard on the positive side: I have learned the lesson!



(for the base)

  • 2 eggs
  • 220g caster sugar
  • 160g flour
  • 1.5 tsp baking powder
  • 1 tsp vanilla extract
  • 120ml rapseed oil
  • 100ml sour cream
  • 1 (400g) canned pineapple chunks (slightly drained and crushed)

(for the buttercream)

  • 50g creamed coconut (slightly heated so it soft)
  • 100g softened butter (room temperature)
  • 1 tsp vanilla extract
  • 250g icing sugar

(for deco)

  • coconut flakes
  • glazed cherries
  1. to bake the bases you need to whisk the eggs and sugar together until it is pale in colour.
  2. Add flour, baking powder, vanilla essence, oil, sour cream, crushed pineapple chunks and combine well.
  3. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
  4. Bake in the preheated oven (180C) for about 20 min.
  5. To make a buttercream combine butter and creamed coconut with icing sugar and vanilla extract until mixture becomes smooth like a cream
  6. Pipe the buttercream on the baked (and cooled) pineapple cupcake bases, sprinkle it with the coconut flakes and top it with the glazed cherries.

Rasa 🙂

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